Category Archives: Salads

Egg Salad is back!

Egg salad may never have been considered hip, but Mrs. Loopner, along with Lisa and Todd, managed to reduce this lunchtime standby of the ’60s and ’70s to a painful level of nerddom. Any one who was tapped into the golden age of SNL, is destined to forever associate egg salad with Tang. And that’s just the way it is. A few factors in my life, though, have managed to bring egg salad back to a front burner: four hens a layin’ in the side yard (go Ginger, Fern, Pepper and Lemon!); a jar of homemade mayonnaise in the fridge that does not have an unlimited shelf life; a realization that an egg salad sandwich can be a delightful Saturday afternoon lunch; and an embrace of my own nerdhood.

Ingredients

  • 6 hard boiled eggs
  • 1/4 cup finely chopped parsley
  • 1/4 cup chopped, basil
  • 1/2 cup diced celery
  • 1/3 cup diced red pepper
  • 1/4 cup diced red onion
  • 1/4 cup  mayonnaise (preferably homemade)
  • 1 Tbsp Dijon mustard
  • 1 Tbsp fresh squeezed lemon juice
  • 1 tsp. salt
  • 1 tsp. pepper

Directions

  • Place eggs in a pan of cold water. Bring to a boil for one minute. Turn the burner off and leave eggs in the hot water for 10 minutes.
  • Drain hot water and submerge eggs in cold water.
  • While eggs are cooking and cooling, chop vegetables. In a medium-sized mixing bowl, combine vegetables,  salt, pepper, mayonnaise, mustard and lemon.
  • Peel and chop eggs into vegetables. Mix thoroughly.
  • Serve on a bed of greens with crackers or as a tasty sandwich.

 

 

 

 

 

 

 

 

 

 

Egg salad may never have been considered hip, but Mrs. Loopner, along with Lisa and Todd, managed to reduce this lunchtime standby of the ’60s and ’70s to a painful level of nerddom. Any one who was tapped into the golden age of SNL, is destined to forever associate egg salad with Tang. And that’s just the way it is. A few factors in my life, though, have managed to bring egg salad back to a front burner: four hens a layin’ in the side yard (go Ginger, Fern, Pepper and Lemon!); a jar of homemade mayonnaise in the fridge that does not have an unlimited shelf life; a realization that an egg salad sandwich can be a delightful Saturday afternoon lunch; and an embrace of my own nerdhood.

 

Ingredients

  • 6 hard boiled eggs
  • 1/4 cup finely chopped parsley
  • 1/4 cup chopped, basil
  • 1/2 cup diced celery
  • 1/3 cup diced red pepper
  • 1/4 cup diced red onion
  • 1/4 cup  mayonnaise (preferably homemade)
  • 1 Tbsp Dijon mustard
  • 1 Tbsp fresh squeezed lemon juice
  • 1 tsp. salt
  • 1 tsp. pepper

 

Directions

  • Place eggs in a pan of cold water. Bring to a boil for one minute. Turn the burner off and leave eggs in the hot water for 10 minutes.
  • Drain hot water and submerge eggs in cold water.
  • While eggs are cooking and cooling, chop vegetables. In a medium-sized mixing bowl, combine vegetables,  salt, pepper, mayonnaise, mustard and lemon.
  • Peel and chop eggs into vegetables. Mix thoroughly.
  • Serve on a bed of greens with crackers or as a tasty sandwich.

 

 

 

 

 

 

 

 

 

 

Beet Carrot and Apple Slaw

Following my rant earlier this year about the awful canned beets from back in the day and my late-life discovery of the awesomeness of fresh beets, I later learned that a raw beet slaw can catapult this humble root vegetable into an entirely new dimension. It would be a crime to serve this slaw in anything but a clear, glass bowl. This game-changing combination is ridiculously healthy and delicious — in addition to being the most striking color combination ever.

Ingredients

  • 2 cups ground or grated fresh beets
  • 2 cups ground or grated fresh carrots
  • 1/3 cup chopped green onion
  • 1 cup finely chopped apple (about 2 medium)
  • 1/3 cup orange vinaigrette

 

Directions

  1. Peel and chop 2-3 small beets.  Add to a food processor and pulse until finely ground.
  2. Spread beets on the bottom of a serving bowl.
  3. Rinse remaining beets from the food processor and add 3-4 peeled, chopped carrots. Pulse until ground well and evenly spread a layer of carrots on top of ground beets.
  4. Chop apples and layer on top of carrots.
  5. Top with chopped green onions.
  6. Cover with orange vinaigrette.
  7. Serve room temperature or chilled.

 

Avocado Citrus Salad

Love Avocados. Love. Love. Love. Their one, small problem is a shelf life of about 6 hours. They come home from the store as oblong baseballs and proceed to peak in the middle of the night before beginning their descent into spotted, brown mushiness. For those times that the up-to-the minute status of the avocados has not been top of mind throughout the week, and I discover one or two of them that are not going to make it for another day, it’s important to act fast, and that’s where this recipe has saved many an avocado from the compost.

Ingredients

  • 2-3 firm ripe avocados
  • 2-3 oranges
  • 1/4 cup of finely sliced red onion
  • Orange Vinaigrette

Directions

  • Slice avocados into a serving bowl.
  • Peel oranges with a knife over the bowl so that any juice drips onto the avocados. Cut the oranges into sections, removing as much of the white skin and center pith as possible.
  • Add in 1/4 cup of finely sliced red onion.
  • Sprinkle with 2-3 Tbsp. of Orange Vinaigrette